More muffins for our muffin habit. These are chocolate and vanilla swirl muffins with a touch of coffee to add flavor. They are quick and easy to make and fun to swirl for different patterns. —Tom and Anita Morgan
semisweet chocolate chips
2 1/4 cups
all purpose flour
2 1/2 teaspoons
1 1/4 cups
large eggs at room temperature
milk at room temperature (I use fat free)
In This Recipe
In a double boiler, melt the chocolate and coffee mixture (put water in the bottom pot and gently boil then to the top portion of the pot add chocolate, coffee mixture) Heat until chocolate is melted then set aside.
Preheat oven to 350 degrees F and put rack in center of oven.
In a medium sized bowl, whisk together the flour, baking powder, baking soda and salt.
In the bowl of your electric mixer beat the oil and sugar until smooth and lightly fluffy. Add eggs one at a time, beating after each one is added. Beat in the vanilla extract and sour cream. Scrape the sides of the bowl as necessary and beat until well blended.
With the mixer on low speed, add a portion of the flour mixture then a portion of the milk in three additions ending with the flour mixture. Remove slightly more than half of the batter and place in a medium sized bowl. Add the chocolate mixture to the original batter and mix until blended.
Place paper liners in the muffin tins. Add the vanilla batter on the bottom of each muffin add the chocolate mixture on top. Then with a small diameter wooden skewer (or something similar) swirl the batter to marbleize. Do not over mix.
Bake muffins at 350 degrees for 18-20 minutes. Insert a toothpick to check for doneness. Remove from oven and cool on a wire rack before removing from muffin tin. Then eat one!